While this recipe calls for rice, feel free to use cooked orzo, quinoa or even angel hair pasta. If you want to add protein, try diced tofu, seitan or tempeh, added right after the asparagus hits the pan.

Ingredients

1tablespoon olive oil

2garlic cloves, minced

1bunch asparagus, sliced on the bias in 1-inch lengths

1/4cup chopped sun-dried tomatoes

1 1/2cups cooked brown or basmati rice

2tablespoons minced tarragon or basil

2teaspoons low-sodium tamari or soy sauce

Instructions

Heat oil in a large non-stick pan or wok over high heat. Add garlic and asparagus, saute for 3 minutes until slightly softened. Add sun-dried tomatoes, rice, tarragon and tamari and combine well.